Finding the perfect gift for your sweetie in Valentine's Day is as easy as a trip to the grocery store. (Press-Register file photo)

MOBILE, Alabama -- Let’s face it, Valentine’s Day is a holiday that strikes fear in the hearts of most otherwise right-thinking males.

St. Valentine’s Day compels us to venture into retail outlets where we are very uncomfortable and it forces us to make decisions regarding things we have not right even thinking about. It causes us to stress over things that are best left unsaid.

Menfolk are required to purchase gifts to proclaim their love and devotion to their better half. It’s not enough to take the trash out twice a week or keep the yard mowed; on Feb. 14 we are required by custom to demonstrate our fealty with diamonds, undergarments or flowers.

It’s a stressful time for men, but take heart dear friends. Like the government, I am here to help you.

Finding the perfect gift for your significant other is actually very easy. It requires nothing more than a little imagination and, in some cases, the ability to use a measuring cup with impunity.

The answer is simple: Chocolate.

You can spend a lot of money on expensive jewelry or try to guess here favorite fragrance, but you can save yourself a lot of time and effort by whipping up something sweet for your sweetie. I need to start charging for this advice.

Oh, there are women who will protest and put up some sort of lame lamentations about diets and such, but when all is said and done they are delighted at the gift of chocolate. And if you go to the trouble of actually making the gift yourself, well that’s just like chocolate icing on the chocolate cupcake.

One of the simplest yet also elegant presentations is to take fresh strawberries and dip them into melted chocolate. If you don’t believe me, try to think of a romantic comedy movie from the 1990s that didn’t include at least one scene with chocolate-dipped strawberries and champagne.

Best of all, they are very easy to make, even for cooks with minimal kitchen skills. All you need is a functioning microwave and a bit of patience.

This is a recipe from the folks at the Food Network that I tweaked just a smidgen.

The trick here is (if there is one) to make sure that the strawberries are as dry as you can get them. The chocolate sticks better that way.

Chocolate Covered Strawberries

Makes 1 pound chocolate covered strawberries

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Here is a recipe for those guys who are a little more at home in the kitchen. Don’t be frightened by the detailed instruction; that’s just how they do things at Epicurious, which is where I got this recipe.

Combine egg yolks, espresso, salt and 2 tablespoons sugar in a large metal bowl. Set over a saucepan in gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.

Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firms peaks form.

Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

Divide mousse among six tea cups or ramekins. Chill until firm, at least 2 hours.

Note: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

Before serving, whisk remaining ¼ cup cream in a small bowl until soft peaks form; dollop over mousse.